For the cashews: Combine oil, honey, chili, powder, and turmeric in a large skillet over medium heat. Add the cashews and cook until lightly toasted and caramelized. Watch closely, so the mixture doesn't burn. Remove the cashews from the skillet onto a plate and sprinkle with lime zest. Set aside.
Combine the chicken, cornstarch, and black pepper to taste.
Combine the remaining honey, the soy sauce, fish sauce, chili paste, ketchup, and sesame seeds in a bowl or measuring cup. Set aside.
To the skillet, add sesame oil over medium heat. Add the chicken and sauté for 5 minutes until starting to brown. Add sliced bell peppers and sauté for 3-5 minutes until starting to soften. Add garlic and ginger and sauté for one minute. Pour in the sauce and stir to coat the chicken. Cook until sauce is heated through and coating the chicken, 3-5 minutes.
Remove from the heat and stir in the basil. Serve the chicken and sauce over rice. Top with cashews, additional basil, and green onions; if desired.